Wilmot Estate Bread Soup

Wilmot Estate Bread Soup Recipe - Delicious Soup Made with Chicken Stock, Carrots, and More

Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Wilmot Estate Bread Soup is a hearty and flavorful dish that combines the richness of chicken stock with the sweetness of raisins and the tanginess of feta cheese. This recipe is perfect for a cozy night in or a special dinner with friends and family.

History

This recipe has its origins in the Wilmot Estate, a historic property known for its delicious and comforting dishes. The combination of bread, tomatoes, and eggs in a savory broth has been a favorite among estate residents for generations.

Ingredients

6 cups chicken stock
2 peeled carrots, coarsely chopped
1 cinnamon stick
1 sprig thyme
1 sprig marjoram
0.5 tsp freshly ground black pepper
0.25 cup dry white wine
0.5 tsp salt
3 cups cubed hard white bread
0.33 cup butter
2 tbsp olive oil
8 oz (227 g) sliced white onion
3 garlic cloves
1.5 lb (680 g) peeled tomatoes, thickly sliced
3 hard-boiled eggs, sliced
3 tsp chopped capers
3 tbsp chopped green olives
0.25 cup raisins
0.25 tsp ground cinnamon
0.5 cup crumbled feta cheese

How to prepare

In a saucepan, combine chicken stock, carrots, cinnamon stick, thyme, marjoram, pepper, and wine. Bring to a boil.
Cover and cook over medium heat for 10 minutes.
Add salt.
Remove cinnamon stick, thyme, and marjoram, then set the stock aside.
Preheat the oven to 400°F (204°C).
Place bread cubes in a baking pan and bake for 15 minutes.
Heat butter in a skillet.
Add half of the bread cubes and fry for a few minutes, then transfer to a plate covered with absorbent paper.
Repeat this procedure with the remaining bread cubes, then set aside.
Heat oil in a skillet, then add the onion and garlic and sauté for 3 minutes.
Add the tomatoes and cook over medium heat, stirring constantly for 10 minutes, then set aside.
Fifteen minutes before serving, preheat the oven to 425°F (218°C).
Bring the chicken stock to a simmer.
Divide the bread cubes and stewed tomatoes among 6 ovenproof bowls and garnish with 2 slices of egg. Then add the hot chicken stock.
Sprinkle with capers, olives, raisins, and a pinch of ground cinnamon.
Bake until the soup starts to boil.
Serve hot, sprinkled with feta.

Variations

Add cooked chicken or sausage for extra protein.
Use different types of bread, such as whole wheat or sourdough, for a different flavor profile.
Experiment with different herbs and spices to customize the soup to your taste.

Cooking Tips & Tricks

Make sure to use a good quality chicken stock for the best flavor.

- Toasting the bread cubes before adding them to the soup adds a nice crunch and depth of flavor.

- Be sure to remove the cinnamon stick, thyme, and marjoram from the stock before serving to avoid overpowering the dish with their flavors.

Serving Suggestions

Serve the Wilmot Estate Bread Soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Sautéing the onions and garlic before adding the tomatoes helps to develop their flavors.

- Baking the soup in the oven allows the flavors to meld together and creates a delicious crust on top.

Ingredient Substitutions

Use vegetable stock instead of chicken stock for a vegetarian version of the soup.

- Substitute dried herbs for fresh if needed, using about half the amount called for in the recipe.

Make Ahead Tips

The soup can be prepared up to a day in advance and stored in the refrigerator. Simply reheat before serving and add the garnishes just before serving.

Presentation Ideas

Serve the Wilmot Estate Bread Soup in individual ovenproof bowls for a rustic and elegant presentation. Garnish with a sprinkle of feta cheese and a drizzle of olive oil for a finishing touch.

Pairing Recommendations

Pair this hearty soup with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. A side of crusty bread or a simple green salad complements the flavors of the soup nicely.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to thin out the soup.

Nutrition Information

Calories per serving

Calories: 380

Carbohydrates

Total Carbohydrates: 38g

Dietary Fiber: 4g

Sugar: 12g

Fats

Total Fat: 20g

Saturated Fat: 8g

Trans Fat: 0g

Proteins

Protein: 15g

Vitamins and minerals

Vitamin A: 25%

Vitamin C: 20%

Calcium: 15%

Iron: 10%

Alergens

Contains: Wheat, Dairy, Eggs

Summary

This Wilmot Estate Bread Soup is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Wilmot Estate Bread Soup is a comforting and flavorful dish that is perfect for a cozy night in or a special dinner with friends and family. With a rich broth, tender vegetables, and a variety of garnishes, this soup is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Wilmot Estate Bread Soup. It was a cool autumn day, and I had just been invited to a dinner party at the prestigious Wilmot Estate. As I walked up the gravel driveway, I could smell the delicious aroma of cooking wafting through the air.

I was greeted at the door by Mrs. Wilmot herself, a gracious and elegant woman who welcomed me into her home with a warm smile. As we chatted in the grand foyer, I couldn't help but notice the tantalizing scent of something savory and comforting coming from the kitchen.

Mrs. Wilmot must have noticed my curiosity because she soon led me into the cozy kitchen, where a pot of bubbling soup sat on the stove. She explained that it was a family recipe that had been passed down through generations, a simple yet delicious dish that never failed to please.

As I watched her stir the pot and add the final touches, I couldn't wait to taste the soup for myself. Mrs. Wilmot was kind enough to share the recipe with me, and I eagerly scribbled down the ingredients and instructions on a scrap of paper.

Over the years, I have made Wilmot Estate Bread Soup countless times, each batch bringing back memories of that first taste at the Wilmot Estate. I have shared the recipe with friends and family, and it has become a favorite at gatherings and potlucks.

The key to the soup's rich and hearty flavor is the use of homemade broth, made from simmering chicken bones and vegetables for hours on end. The bread, torn into chunks and soaked in the broth, gives the soup a thick and creamy consistency that is both satisfying and comforting.

I remember the first time I made the soup for my own family. It was a chilly winter evening, and the aroma of simmering soup filled the house with warmth and coziness. As we sat down to dinner, my husband took a sip of the soup and declared it the best he had ever tasted.

Since then, Wilmot Estate Bread Soup has become a staple in our household, a go-to recipe for cold winter nights or when we need a little comfort food. I have tweaked the recipe over the years, adding my own personal touches and variations, but the essence of the soup remains the same.

I often think back to that evening at the Wilmot Estate, surrounded by good company and delicious food. Mrs. Wilmot's recipe has become a cherished part of my culinary repertoire, a reminder of the power of simple ingredients and time-honored traditions.

As I ladle out steaming bowls of Wilmot Estate Bread Soup for my grandchildren, I can't help but smile at the thought of passing down this beloved recipe to the next generation. It is a small way of keeping the memory of that special evening alive, a reminder of the joy that good food and good company can bring.

And so, as I sit down to enjoy a bowl of Wilmot Estate Bread Soup once again, I am filled with gratitude for the serendipitous discovery of this recipe and the many memories it has brought into my life. It is a testament to the enduring power of food to nourish not just our bodies, but our souls as well.